[Changes in the quality parameters of virgin olive oil from the Lower Aragon area of Teruel during the storage].
Virgin olive oil from the Lower Aragon area, despite its excellent alimentary qualities, is a product which is sensitive to high temperatures and sunlight. In this work, during a 10 months storage period, a study was made of the variation in acidity, the index of peroxides, K270 and alpha-tocopherol in two olive oils, one of which was made from fresh olives by means of the traditional oil mill methods, a discontinuous method, and the other oil was obtained from pre-fermented olives by means of the modern centrifugation method, or the continuous method. These parameters were measured in both types of oil, in samples stored at room temperature (variable) and others stored at a constant temperature (20 degrees C + 1 degree C). A sub-sample of each of these was stored in the dark, and another in the presence of light. The variation of the parameters allows us to see the variation which takes place with regard to the nutritive properties of the oil ashen this is stored.
Murillo Ramos
J
J
Departamento de Nutrición y Bromatología III de la Universidad Complutense de Madrid, España.
Bonilla Polo
A
A
González Bonillo
J
J
Sanz Pérez
B
B
D002498:Centrifugation; D004042:Dietary Fats, Unsaturated / Q000592:standards*; D005511:Food Handling; D000069463:Olive Oil; D010938:Plant Oils / Q000592:standards*; D013030:Spain; D013696:Temperature; D013997:Time Factors
D004042:Dietary Fats, Unsaturated; D000069463:Olive Oil; D010938:Plant Oils
Modificaciones de los parámetros de calidad del aceite de oliva virgen del Bajo Aragón turolense durante su almacenamiento.